Xylanases and high-degree wet milling improve soluble dietary fibre content in liquid oat base

Author:

Mohammadi MiladORCID,Norlander SiriORCID,Hedström Martin,Adlercreutz PatrickORCID,Grey CarlORCID

Funder

Stiftelsen för Strategisk Forskning

Publisher

Elsevier BV

Reference27 articles.

1. Beta glucan: A valuable functional ingredient in foods;Ahmad;Critical Reviews in Food Science and Nutrition,2012

2. Composition of the protein ingredients from insoluble oat byproducts treated with food-grade enzymes, such as amylase, cellulose/xylanase, and protease;Aiello;Foods,2021

3. Prebiotic and other health-related effects of cereal-derived arabinoxylans, arabinoxylan-oligosaccharides, and xylooligosaccharides;Broekaert;Critical Reviews in Food Science and Nutrition,2011

4. A comprehensive review on oat milk: From oat nutrients and phytochemicals to its processing technologies, product features, and potential applications;Cui;Food& Function,2023

5. Scientific Opinion on the substantiation of a health claim related to oat beta glucan and lowering blood cholesterol and reduced risk of (coronary) heart disease pursuant to Article 14 of Regulation (EC) No 1924/2006;EFSA;EFSA Journal,2010

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